I love an old fashioned tuna casserole for dinner. Although this is not a soup recipe I’m still including it with my ‘soup’er recipes as it uses a can of condensed soup.
- 2 cans of tuna
- 1 cup of green beans or peas
- 1/2 cup diced celery
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1/12 to 2 cups pasta, I use gluten free as my choice
- 1/12 to 2 cups of shredded cheese
- optional topping of bread crumbs or crushed potato chips
- drain tuna
- cook pasta
- mix all ingredients well in a casserole dish
- bake at 400 F for 20-25 minutes
- add topping for the last 10 minutes or so
Frequently instead of the condensed soup I make my own white sauce and add cheese and fresh mushrooms. This way I can control the amount of salt as I find tinned soups do have lots of salt and other ingredients with big long names that I don’t really know what they are. This way takes a bit longer.
- 1 tbsp melted butter
- about 1 cup breadcrumbs, I use gluten free
Mix bread crumbs with melted butter for a topping.
Another option is to add about 1 cup of crushed potato chips to the top. My mom always made it this way and to me this makes it an old fashioned meal.
I like to serve my tuna casserole with plain salad greens sprinkled with parmesan cheese. You can add whatever type of dressing your prefer. This time I also added a serving of chick peas.
As I’m the only one that likes tuna casserole I always freeze portions of it for a later time.
I’m sharing with Souper Sunday, where you can link up your soup, stew, chili, soupy curries, salad, or sandwich dish. I hope this casserole recipe will fit the requirements, as it uses prepared soup and has a green salad for the side.